Slow Cooked Pulled Pork

A cheap cut of pork, or a good one at a sales price and a slow cooker is a combination for the lazy cooks ultimate comfort food.

Ingredients

• 3 Tablespoons fennel seeds, 
• 20 fresh sage leaves finely sliced, 
• Tablespoon fresh rosemary finely sliced, 
• pinch Celtic salt, 
• 2 Tablespoons olive oil 
• 2 cloves of crushed garlic 

•  1kg Free-range Pork Shoulder 

Method

Crush all the fennel seeds, sage, rosemary and salt in a mortar and pestel or a food processor until the fennel is powdery.

Add the garlic and oil and mix into a paste.

Score the pork and make a few incisions on either end (depending on cut) and insert the paste into the incisions and rub the rest all over the flesh and skin. 

Place in a covered tray and place in fridge for at least two ours, preferably overnight.

Add 50mls of water to slow cooker and add pork.  (I generally use a small trivet to keep the pork out of the water, but not essential).  Cook on low for about 9 hours (depending on cooker).

Cut skin off the joint and keep the joint covered and warm for 10 minutes before pulling with two forks.  Thicken the remaining liquid in the slow cooker if necessary and return the shredded pork to the slow cooker, and stir the meat into the juices.

Add salt and place in preheated over at 250dec C for 10 minutes.  (Again, I use a trivet to keep the underneath dry).

Voila!  Pulled pork and crackle.  Wack the pork in some fresh buns with slaw and crackle on the side, or serve on a plate with veggies.  

Source:  Natural Kitchen Adventures

Slow Cooked Pulled Pork Shoulder**********

Slow cooked pulled pork is a game saver.  Stick it in a slow cooker with seasonings, push the button, walk away, and 6 - 10 hours later, you have the best comfort food ever.  Served best with 'slaw in my  opinion, but anything will do.


There are many variation to the theme, here are a few:-

Slow Cooker Texas Pulled Pork

Ingredients:

    1 teaspoon vegetable oil
    1 (4 pound) pork shoulder roast
    1 cup barbeque sauce
    1/2 cup apple cider vinegar
    1/2 cup chicken broth
    1/4 cup light brown sugar
    1 tablespoon prepared yellow mustard

    1 tablespoon Worcestershire sauce
    1 tablespoon chili powder
    1 extra large onion, chopped
    2 large cloves garlic, crushed
    1 1/2 teaspoons dried thyme
    8 hamburger buns, split
    2 tablespoons butter, or as needed

Method:

    Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

    Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

    Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Slow Cooked Pulled Pork Shoulder with Vegies

The same as above except with vegies.

Slow Cooked Baby Back Pork Ribs

Ingredients:

• 2 cups of bbq sauce
• 1/4 cup of brown sugar
• 4 Tbsp. of cider vinegar
• 3 tsp of oregano
• 1 tsp of Worcestershire sauce
• 1 Tbsp. of cayenne pepper
• 1 Tbsp. of chili powder
• 3 lbs of baby back pork ribs
• Salt & pepper

• (1.5 kg Pork Baby Back Ribs)

Directions:

Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.

Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.

Source:  BuzzFeed